Raspberry Almond Shortbread Cookies
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f you’re looking for a cookie that feels a little fancy but is secretly easy to make, Raspberry Almond Shortbread Cookies are it. These buttery shortbread cookies melt in your mouth, have just a hint of almond flavor, and get a bright pop of sweetness from raspberry jam. They’re perfect for holidays, cookie swaps, afternoon coffee, or honestly… just because.
This is one of those recipes that looks bakery-worthy but comes together with simple ingredients you probably already have on hand.
Why You’ll Love These Raspberry Almond Shortbread Cookies
- Buttery, soft shortbread texture
- Light almond flavor that pairs perfectly with raspberry
- No rolling pin required
- Easy to dress up for holidays or special occasions
- Stores and freezes beautifully
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup raspberry jam (seedless works best)
- Optional: sliced almonds or powdered sugar for garnish
How to Make Raspberry Almond Shortbread Cookies
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Mix in the almond extract and vanilla extract.
- Gradually add the flour and salt, mixing just until combined.
- Roll dough into 1-inch balls and place on the baking sheet.
- Use your thumb (or the back of a spoon) to make an indentation in each cookie.
- Fill each indentation with about ½ teaspoon raspberry jam.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips for the Best Shortbread Cookies
- Don’t overmix the dough — shortbread stays tender when handled gently
- Chill the dough for 15 minutes if it feels too soft
- Seedless jam gives a smoother, bakery-style finish
- Sprinkle sliced almonds around the edges before baking for extra crunch
Variations to Try
- Swap raspberry jam for apricot or strawberry
- Drizzle with white chocolate once cooled
- Add a light dusting of powdered sugar before serving
- Use lemon extract instead of almond for a bright twist
How to Store
Store Raspberry Almond Shortbread Cookies in an airtight container at room temperature for up to 5 days. They also freeze well — just thaw at room temperature before serving.
Raspberry Almond Shortbread Cookies
If you’re looking for a cookie that feels a little fancy but is secretly easy to make, Raspberry Almond Shortbread Cookies are it.
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup raspberry jam seedless works best
- Optional: sliced almonds or powdered sugar for glaze
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Mix in the almond extract and vanilla extract.
- Gradually add the flour and salt, mixing just until combined.
- Roll dough into 1-inch balls and place on the baking sheet.
- Use your thumb (or the back of a spoon) to make an indentation in each cookie.
- Fill each indentation with about ½ teaspoon raspberry jam.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
